How to Cook a Lamb Shoulder Blade

The lamb shoulder blade is a lamb chop cut from the shoulder. It is larger and thicker than the lamb chop cut from the rib, which is much smaller and the cut most often used for delicate dishes. The shoulder blade lamb chop is meaty but has multiple bones and a lot of connective tissue. Because of this connective tissue, this type of lamb chop benefits from slow cooking so that the tissue melts and the meat becomes tender and juicy. Though the lamb shoulder-blade chop is a tougher cut of meat, brining or marinading it before you use a quicker cooking method helps to keep the meat moist.